Crispy Eggplant and Potatoes.....Vegetarian

Eggplant is vegetable thats popular in my household and I can change it a few ways while cooking to keep it crispy and dry like today's recipe served as a side for an oven cooked chicken or make it a curry to go with rotis Indian style.

Eggplant has a few health benefits that include it being an anti oxidant, and helping reduce cholesterol as well as reducing blood sugar levels.





Ingredients


Eggplant                   1 large, cut into cubes
Potatoes                    2 medium, cut into cubes
Olive oil                   5 tblsps 
Fennel seeds             1 tsp
Cumin seeds             1 tsp
Mustard Seeds          1/2 tsp
Red Chilli flakes       To taste
Sea Salt                     To taste
Turmeric                   a pinch
Cumin Powder          a pinch
Coriander Powder     a pinch
Cilantro leaves          chopped for garnish


Method

Heat olive oil in a wide pan.

Add cumin, mustard and fennel seeds then add potatoes. Stir these and add the eggplant cubes. Coat well with olive oil.

Sprinkle salt, red chilli flakes, cumin powder, coriander powder, turmeric powder on them.

Stir gently to evenly coat the vegetables.Cook on medium heat till crispy and done.

Stir gently and less to avoid breaking the vegetables. Garnish with chopped cilantro.


Optional

Fennel seeds can be powdered and added too.

Curry leaves can be added to the hot oil with cumin, mustard and fennel seeds.

If you don't like seeds with the vegetable just powder them all and use that way just for the flavor.